Spinach Dal
A wholesome, flavorful lentil stew with the goodness of spinach.
⏱️ 45 min🍽️ Serves 1
🔥 320 kcal💪 18g protein🍚 40g carbs🥑 10g fat🌾 9g fibreper serving
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🎬 Watch Kerala Flavor in Hindi make it
Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🥬200 g fresh spinach
- 🧅1 onion, chopped
- 🍅1 tomato, chopped
- 🫚1 inch ginger, grated
- 🧄2 cloves garlic, minced
- 🌱1 tsp cumin seeds
- 🟠½ tsp turmeric powder
- 🌶️½ tsp red chili powder
- 🌶️1 tsp garam masala
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
- 🌿2 tbsp fresh coriander, chopped
Pro tips
- For a richer flavor, you can add a tempering (tadka) of mustard seeds, dried red chilies, and asafoetida in ghee just before serving.
- Adjust the amount of red chili powder to your spice preference.
- Spinach can be blanched and pureed for a smoother dal consistency, though chopped gives more texture.
Method
- 1Wash the toor dal thoroughly and soak it in water for 15-20 minutes. Drain and set aside.
- 2In a pressure cooker or large pot, combine the soaked dal, 3 cups of water, turmeric powder, and a pinch of salt. Cook until the dal is soft and mushy (about 3-4 whistles in a pressure cooker). Mash lightly with the back of a spoon.
- 3Heat ghee or oil in a separate pan. Add cumin seeds and let them splutter. Then add chopped onion and sauté until golden brown.
- 4Add grated ginger and minced garlic, sauté for another minute until aromatic.
- 5Stir in chopped tomatoes, red chili powder, and cook until the tomatoes soften and the oil separates.
- 6Add the washed and chopped spinach to the pan. Cook until the spinach wilts completely.
- 7Pour the cooked dal into the spinach mixture. Add garam masala and adjust salt to taste. If the dal is too thick, add a little hot water to reach your desired consistency.
- 8Simmer for 5-7 minutes, allowing the flavors to meld. Garnish with fresh chopped coriander.